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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol.60 No.2 Srpanj 2010.

Prethodno priopćenje

Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding

Tulay Ozcan ; Uludag University, Department of Food Engineering, 16059 Gorukle, Bursa-Turkiye
Lutfiye Yilmaz-Ersan
Arzu Akpinar-Bayizit
Oya Irmak Sahin
Pinar Aydinol

Puni tekst: engleski, pdf (429 KB) str. 135-144 preuzimanja: 2.546* citiraj
APA 6th Edition
Ozcan, T., Yilmaz-Ersan, L., Akpinar-Bayizit, A., Irmak Sahin, O. i Aydinol, P. (2010). Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding. Mljekarstvo, 60 (2), 135-144. Preuzeto s https://hrcak.srce.hr/55153
MLA 8th Edition
Ozcan, Tulay, et al. "Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding." Mljekarstvo, vol. 60, br. 2, 2010, str. 135-144. https://hrcak.srce.hr/55153. Citirano 24.09.2018.
Chicago 17th Edition
Ozcan, Tulay, Lutfiye Yilmaz-Ersan, Arzu Akpinar-Bayizit, Oya Irmak Sahin i Pinar Aydinol. "Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding." Mljekarstvo 60, br. 2 (2010): 135-144. https://hrcak.srce.hr/55153
Harvard
Ozcan, T., et al. (2010). 'Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding', Mljekarstvo, 60(2), str. 135-144. Preuzeto s: https://hrcak.srce.hr/55153 (Datum pristupa: 24.09.2018.)
Vancouver
Ozcan T, Yilmaz-Ersan L, Akpinar-Bayizit A, Irmak Sahin O, Aydinol P. Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding. Mljekarstvo [Internet]. 02.07.2010. [pristupljeno 24.09.2018.];60(2):135-144. Dostupno na: https://hrcak.srce.hr/55153
IEEE
T. Ozcan, L. Yilmaz-Ersan, A. Akpinar-Bayizit, O. Irmak Sahin i P. Aydinol, "Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding", Mljekarstvo, vol.60, br. 2, str. 135-144, srpanj 2010. [Online]. Dostupno na: https://hrcak.srce.hr/55153. [Citirano: 24.09.2018.]

Sažetak
The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for the microbial population, pH, titratable acidity and consistency, during storage at 4±1 °C for up to 21 days. Sensory preference was also tested. Even though the viability of the probiotic bacteria was reduced over 21 days of storage, the viable cell concentrations were still sufficient to obtain the desired therapeutic impact. The counts of yeasts-moulds and Staphylococcus spp. decreased in samples with added probiotic bacteria. The sensorial properties of probiotic rice pudding demonstrated similar acceptability to the control up to 14 days and declined thereafter. Rice pudding was considered suitable food for the delivery of probiotic
micro-organisms, with sufficient viability and acceptable sensory characteristics.

Ključne riječi
rice pudding; viability; Lactobacillus acidophilus LA-5; Bifidobacterium bifidum BB-12

Hrčak ID: 55153

URI
https://hrcak.srce.hr/55153

[hrvatski]

Posjeta: 3.182 *